Classic Apple Crisp

Food

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Classic Apple Crisp

**recipe from Ina Garten

Ingredients:

• 5 pounds apples (I like Macoun or Jonathan, but any tart baking apple can work)
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the Topping:

• 1-1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced

A few notes on making this:

• This is a little bit time consuming, but worth it to make. You can use an apple peeler/corer or just a regular peeler for the apples. 
• Macoun, Macintosh, Jonathan or Fujis are my favorite apples to use for this. They are firm and not too tart or sweet. 
• Line a baking sheet with parchment or foil for quick cleanup if the crisp bubbles over in the oven. 

Directions:

• Preheat the oven to 350°F. 
• Butter a 9 x 14 x 2-inch oval baking dish.
• Peel, core, and cut the apples into large wedges. 
• Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
• To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. 
• Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
• Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.